We interrupt this parade of holiday recipes because mommy needs a cocktail break. Remember that glorious glazed cranberry bread I introduced to you a little while ago? The leftover cranberry/rosemary/orange syrup just happens to make a very fine cocktail.
So naturally, I made one. The simple syrup in this holiday tipple is infused with fresh cranberries, rosemary and orange zest which I think perfectly compliments the herbaceous gin. Rounded out with a squeeze of fresh orange juice and topped with a splash of champagne, this cranberry gin slush is fun, festive, sparkly and a beautiful garnet-hued cocktail that you can serve all the way through the holidays.
- 1 cup of fresh cranberries
- 1 cup of sugar
- 1 cup of water
- 2 sprigs of fresh rosemary
- 2 strips of orange peel
- 4 ounces gin (I like Bombay Gin)
- 2 ounces cranberry syrup
- 2 ounces orange juice
- splash of prosecco or champagne
- Place cranberries, sugar, water, rosemary sprigs, and orange peel in a medium saucepan and bring to a boil, reduce heat and simmer for about 10 minutes or until the cranberries pop and the syrup is thick and glossy.
- Strain syrup though a sieve into a bowl, discarding solids. Cool completely.
- When you are ready to make the cocktails fill a cocktail shaker with crushed ice. Add gin, cranberry syrup, and orange juice and shake well.
- Remove the lid and pour carefully into two tumblers, ice and all, leaving a little room at the top for champagne. Top with a splash of champagne and serve immediately garnished with rosemary sprigs and fresh cranberries if desired